Broccoli, cheddar, and brown rice cakes

By KeyIngredient

Serve with Sweet and spicy Carrots and Peas

Ingredients

• Carrots and Peas:
• Cooking spray
• 1 tablespoon unsalted butter
• 3/4 cup chopped yellow onion
• 4 garlic cloves, chopped
• 3/4 cup unsalted vegetable stock (such as Swanson)
• 12 ounces fresh broccoli florets, cut into 1/2-in. pieces
• 1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
• 1/4 cup whole-wheat panko (Japanese breadcrumbs)
• 1 tablespoon grainy mustard
• 1/2 teaspoon black pepper
• 3/8 teaspoon kosher salt
• 3 ounces preshredded reduced-fat sharp cheddar cheese, divided (about 3/4 cup)
• 2 large eggs, lightly beaten
• Sliced green onions (optional)
• 1 T canola oil
• 1/2 tsp light brown sugar
• 1/4 tsp ground cumin
• 1/8 tsp ground red pepper
• 1 (12oz) pkg small carrots
• 1 3/4 c snow peas
• 1/4 tsp kosher salt

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Step 1
Preheat oven to 450°F. Coat a baking sheet with cooking spray.

Step 2
Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add stock and broccoli. Bring to a boil; cook 3 minutes.

Step 3
Heat rice according to package directions. Combine broccoli mixture, rice, panko, mustard, pepper, salt, and 1/2 cup cheese in a large bowl. Stir in eggs. Divide and shape broccoli mixture into 8 (2 1/2-inch) patties. Arrange patties on prepared pan; coat patties with cooking spray. Bake at 450°F for 15 minutes. Top with remaining 1/4 cup cheese, and bake at 450°F for 4 more minutes or until cheese melts. Garnish with green onions, if desired.

Carrots and Peas:
1. Preheat oven to 450

2. Combine oil, brown sugar, cumin, red pepper and carrots on a rimmed baking sheet. Bake for 12 min. Add snow peas to pan and bake 5 more minutes or until tender and slightly browned. sprinkle with salt